Oatmeal Chocolate Chip Cookiegram

Name: Oatmeal Chocolate Chip Cookiegram
Prep time: 15 min
Cook time: 15 min
Yield: 60
Ingredients: 1 1/2 cups (375 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 2 tsp (10 mL) baking soda; 1 tsp (5 mL) salt; 2 1/4 cups (550 mL) Robin Hood® Oats Robin Hood® Quick Oats; 1 cup (250 mL) butter, softened; 1 1/2 cups (375 mL) packed brown sugar; 2 eggs; 1/2 tsp (2 mL) vanilla extract; 1 cup (250 mL) chocolate chips; 1/2 cup (125 mL) flaked coconut; 1/2 cup (125 mL) chopped walnuts

Prep Time 15 mins

Cook Time 15 mins

Serves 60

Difficulty N/A

Ingredients

1 1/2 cups (375 mL) Robin Hood^® Original All Purpose Flour
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
2 1/4 cups (550 mL) Robin Hood^® Oats
1 cup (250 mL) butter, softened
1 1/2 cups (375 mL) packed brown sugar
2 eggs
1/2 tsp (2 mL) vanilla extract
1 cup (250 mL) chocolate chips
1/2 cup (125 mL) flaked coconut
1/2 cup (125 mL) chopped walnuts

Robin Hood^® Original All Purpose Flour

Robin Hood^® Quick Oats

Directions

Step 1:

Preheat oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.

Step 2:

Combine flour, baking soda, salt and oats in a large bowl. Stir well to blend. In a separate large bowl using an electric mixer cream butter, brown sugar, eggs, and vanilla together thoroughly. Add flour mixture. Mix well. Stir in chocolate chips, coconut and chopped walnuts.

Step 3:

Divide dough in half. Pat dough evenly into desired shape (heart, person, circle, etc.) on prepared baking sheets.

Step 4:

Bake in preheated oven for 12 to 15 minutes or until golden. Cool on sheets 5 minutes and then remove to wire racks. Decorate as desired.

Step 5:

For 3" (8 cm) cookies, drop dough by spoonfuls onto lightly greased baking sheets. Flatten slightly with hands or floured fork. Bake for 8 - 12 minutes or until golden.